Best Spinach Artichoke Lasagna Recipes

WHITE SPINACH-ARTICHOKE LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• For the lasagna: Bring 4 quarts of water to a boil in a pot; season the water with salt. Add the lasagna noodles and cook until al dente, about 7 minutes. Drain and lay the noodles flat on a baking sheet. Set aside.
• For the zucchini: Heat a grill pan over medium-high heat. Put the zucchini slices in a bowl, drizzle with the oil and sprinkle with salt and pepper. Add the slices to the grill pan and cook on both sides until grill marks appear, about 2 minutes per side. Remove to a plate and set aside.
• For the spinach: In a large nonstick skillet over medium heat, melt the butter. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove to a sieve set over a bowl to drain excess liquid; set aside.
• For the alfredo: In the same skillet over medium heat, melt the butter. Sprinkle in the flour, whisking to form a roux, and cook over medium-low heat for 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Slowly add the hot milk and cream, whisking until smooth, and cook until thickened, 3 to 4 minutes. Remove from the heat. Season with salt and pepper. Fold in the Parmesan, artichoke hearts and pesto. Set aside.
• For the ricotta mix: In a medium bowl, add the ricotta, Parmesan and egg yolk and mix to combine. Season with salt and pepper.
• For the layers: Butter a 9-by-13-inch baking dish.
• To assemble the lasagna: Spread 1 cup of the alfredo sauce on the bottom of the buttered baking dish. Add a layer of 3 lasagna noodles. Add 1 1/2 cups alfredo sauce and spread evenly. Scatter the spinach evenly on top. Add a layer of 6 mozzarella slices. Add a layer of 3 lasagna noodles. Add 1 1/2 cups alfredo and spread evenly. Add the ricotta mixture and spread evenly. Add a layer of 6 mozzarella slices. Add a layer of 3 lasagna noodles. Add 1 1/2 cups of alfredo and spread evenly. Add a layer of 6 mozzarella slices. Add the zucchini slices. Add the remaining 3 lasagna noodles. Spread the remaining alfredo evenly over the top of the noodles. Top with the remaining 6 slices of mozzarella.
• Bake until browned and bubbly, 40 to 45 minutes. Allow the lasagna to sit for 10 to 20 minutes before serving. Top with lots of torn fresh basil.

ARTICHOKE SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
• Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
• Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

SPINACH-ARTICHOKE LASAGNA ROLL-UPS RECIPE BY TASTY

Steps:

• Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside.
• In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside.
• Preheat oven to 350˚F (180˚C).
• In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, garlic, ½ of the mozzarella, ½ of the parmesan, salt, and pepper.
• Spoon some of the mixture onto the lasagna noodle and roll tightly.
• Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish.
• Top with the rest of the mozzarella and parmesan.
• Bake for 35-40 minutes or until the cheese is brown and crispy.
• Serve and top with parsley.
• Enjoy!

ARTICHOKE SPINACH LASAGNA

Steps:

• Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach, rosemary, nutmeg and pepper; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and 2/3 cup mozzarella cheese. Repeat layers 3 times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs., Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.

SPINACH-ARTICHOKE RAVIOLI-LASAGNA

Steps:

• Bring a large pot of water to a boil for pasta.
• Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
• Defrost the spinach in the microwave for 10 minutes on high.
• While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
• Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
• Cook pasta to al dente, 5 to 6 minutes in salted water.
• Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
• Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
• Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes

ARTICHOKE, SPINACH, AND MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350º F.
• Filling:.
• Melt 2 tablespoons butter in a large pot over medium heat. Add mushrooms and shallots; sauté until the mushrooms release their juices and begin to brown, about 10 minutes. Add the garlic, stir well, and cook just until fragrant - about 30 seconds to 1 minute. Add artichokes, spinach, and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season to taste with salt and pepper (approx 1/2 teaspoon of each, but add 1/4 teaspoon at a time, mixing and tasting as you go).
• Béchamel sauce:.
• Melt 6 tablespoons butter in a large sauce pan (at least 3 1/2 quart capacity) over medium heat. Add flour & stir for 2 minutes. Gradually whisk in milk, and add the bay leaf. Bring to a simmer and cook ,stirring occasionally, until sauce thickens and coats the back of a spoon - about 20 minutes.
• Set aside 1/4 cup of Parmesan. Remove the bay leaf from the sauce, and add the remaining Parmesan, whisking well to incorporate. Stir in the nutmeg, and season to taste with salt and pepper - remember that the Parmesan will have added a lot of salt, so go easy and taste as you add any additional salt.
• Run your tap until the water is as hot as it will get. Place the noodles in a large bowl - big enough to hold them whole. Cover the noodles with hot tap water and let sit for 5 minutes. Drain.
• DO NOT LET THE NOODLES SIT IN THE WATER FOR MORE THAN 5 MINUTES - THEY WILL BECOME TOO SOGGY. I make the filling and the béchamel sauce, and then when they are done I soak the noodles, drain them and assemble the lasagna - this prevents you from becoming distracted and letting the noodles soak for too long.
• Assembly:.
• Grease a 13x9x2 inch baking dish. Spread 1 1/3 cup of béchamel sauce over the bottom of the dish, and top with enough noodles to cover the bottom of the dish. Spread 1/3 of the artichoke mixture over the noodles, then top with 1 1/3 cups of béchamel sauce, and cover the béchamel with 1/3 of the mozzarella slices. Repeat layering two more times - you will have three layers in all. Sprinkle the remaining Parmesan over the top of the mozzarella of the last layer. (Lasagna can be prepared one day ahead - cover tightly with foil and refrigerate).
• Cover tightly with foil and bake at 350º F for 1 hour (1 hour and 15 minutes if chilled). Remove foil and increase oven temp to 450º F - bake for 10 to 15 minutes more until golden on top. Allow to sit for 15 minutes before cutting.
• This is even better if prepared a day ahead and reheated before serving - omit the browning step, and refrigerate still covered in foil. One hour before serving, reheat the foil-covered lasagna in a 325º F degree oven for 30 minutes, then remove foil and brown at 450º F for 10 to 15 minutes. Allow to sit for 15 minutes before cutting.

ARTICHOKE SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x13 inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil.
• Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• Spray a large skillet with cooking spray and heat on medium-high.
• Saute onion and garlic for 3 minutes, or until onion is tender-crisp.
• Stir in broth and rosemary; bring to a boil.
• Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes.
• Stir in pasta sauce.
• Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.
• Sprinkle 3/4 cup mozzarella cheese over noodles.
• Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.
• Sprinkle crumbled feta on top.
• Bake, covered, for 40 minutes.
• Uncover, and bake 15 minutes more, or until hot and bubbly.
• Let stand 10 minutes before cutting.
• To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
• To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.

RAVIOLI VEGETABLE LASAGNA - SPINACH, ARTICHOKE, ASPARAGUS - YUM!

Steps:

• NOTE - orginal recipe did not give ounce measurements for the spinach or the artichokes - I assume sizes may vary by brand. Orginal recipe just says 2 packages of frozen spinach - she used the small box size on tv. Original recipe stated 2 cans of artichokes. Zaar won't let you put in packages or cans without giving an ounces amount.
• Bring a pot of water to boil for ravioli.
• While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink.
• Heat a medium skillet over medium heat. Add extra-virgin olive oil and saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through. Season vegetables with and remove from heat to a bowl. (NOTE -- I didn't not use the full amount of artichokes - since, I cut the recipe in half, I was only using one can of artichokes, but it seemed like a lot so I used about half the can. So use your own judgement when adding the artichokes.).
• Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
• When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle. Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli.
• Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly.
• Arrange a layer using 1/2 of cooked ravioli in the dish. Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with gratedprovolone or 4 cheese blend.
• Brown cheese 8 inches from broiler, 5 minutes. NOTE - this is the part of the recipe that didn't work for me. By the time I assembled the ingredients, they were cold so I ended up having to bake the dish in a 400 degree oven for 15 minutes or so.
• This was supposed to be a 30 minute meal, but I think it took longer. Maybe after I've made it a few times, it would only take 30 -- either way it was still an easy recipe to make.
• I think this could be easily made ahead and reheated or frozen. I haven't tried freezing it yet, but it is yummy the next day.

PESTO ARTICHOKE SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Mix pesto sauce and tomato sauce (mix to preference- if you like more pesto flavor use less tomato sauce).
• Mix cream cheese, sour cream, and 1 cup parmesan cheese, until smooth and creamy. Mix in spinach, artichokes and sundried tomatoes, until artichokes are in small pieces.
• Spread 1/3 cup pesto-tomato sauce onto bottom of greased casserole dish.
• Lay three lasagna noodles over pesto-tomato spread, trimming if needed.
• Spread 1/3 cup pesto-tomato sauce over noodles, followed by 1/3 of cream cheese/artichoke/spinach mixture.
• Repeat two more layers.
• Sprinkle 1/2 cup shredded parmesan on top layer.
• If freezing- cover well and thaw before cooking.
• Bake, uncovered, 20-25 minutes, until cheese is melted and noodles are heated through.

SPINACH, ARTICHOKE, AND CARROT WHITE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Slice off the top portion of the garlic head to expose each clove. Place garlic head on a baking sheet. Drizzle olive oil over garlic and season with salt and pepper.
• Roast garlic in the preheated oven until tender and fragrant, about 40 minutes. Cool garlic until easily handled. Remove garlic cloves from the peels.
• Place spinach in a bowl. Pour enough hot water over spinach to cover; set aside until wilted. Drain and squeeze liquid from spinach.
• Mix ricotta cheese, 1 cup mozzarella cheese, Parmesan-Romano cheese blend, egg, and Italian seasoning together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Heat butter in a saucepan over medium heat until melted. Stir cream and milk into melted butter until thickened, about 5 minutes. Stir Neufchatel cheese into cream mixture until melted, 2 to 3 minutes. Add roasted garlic cloves, garlic salt, red pepper flakes, salt, and pepper; stir well. Stir 1/2 cup mozzarella cheese into cream mixture; cook until cheese sauce is smooth, 2 to 3 minutes. Stir egg yolks into cheese sauce until fully incorporated. Remove saucepan from heat.
• Arrange 4 lasagna noodles in the bottom of the prepared baking dish. Layer 1/2 of the carrots, 1/2 of the artichoke hearts, 1/2 of the ricotta mixture, 1/2 of the spinach, 1/2 of the alfredo sauce, 4 lasagna noodles, respectively, over the lasagna noodles. Repeat layering with remaining ingredients, ending with a layer of lasagna noodles topped with 2 cups mozzarella cheese. Cover dish loosely with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until cheese is bubbling and lightly browned, about 15 minutes more. Remove lasagna from oven and let rest for 5 minutes before slicing.

CHICKEN SAUSAGE WITH SPINACH AND ARTICHOKE LASAGNA

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes.
• Remove from the heat. Place a piece of plastic wrap directly on the surface of the creamy sauce until ready to assemble the lasagna.
• Set a large, 12-inch saute pan over medium heat and add the olive oil. Brown the sausage until golden brown and cooked through, about 4 to 5 minutes. Stir in artichokes. Transfer to a plate to cool and set aside.
• Preheat the oven to 375 degrees F.
• Coat a 9-by-13 inch baking dish with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken and artichoke mixture over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken and artichokes. Repeat 2 additional times with the remaining bechamel sauce, chicken and artichokes, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a lined baking sheet and bake, uncovered, until bubbly and beginning to brown, about 45 minutes.
• Remove from the oven and cool for at least 20 minutes before serving.

ARTICHOKE-SPINACH LASAGNA

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in broth and rosemary. Heat to boiling. Stir in artichokes and spinach; reduce heat. Cover; simmer 5 minutes. Stir in pasta sauce.
• Spread 1/4 of the artichoke mixture in bottom of baking dish; top with 3 noodles. Sprinkle with 3/4 cup of the mozzarella cheese. Repeat layers twice. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.
• Cover and bake 40 minutes. Uncover and bake about 15 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 to 15 minutes before cutting. Garnish with rosemary sprigs and lemon wedges.

SPINACH, ARTICHOKE, & PESTO LASAGNA

Steps:

• Preheat oven to 350°F.
• Lightly coat a 9" X 13" baking dish with cooking spray (or rub with olive oil).
• Thaw and only partially drain frozen spinach if using no-boil noodles. If using traditional boiled noodles, completely drain spinach.
• Blend ricotta and tofu in medium mixing bowl. Season to taste with Italian Seasoning, Basil, Garlic Powder, Parsley, Salt, and Pepper and then stir in the spinach.
• Spread a small amount of pesto on the bottom of the baking dish, and cover with four slightly overlapping lasagna noodles.
• Spread about 1/4 of the spinach, ricotta, and tofu mixture on the noodles. Top with half the artichoke hearts and half the sliced garlic.
• Add four more noodles and spread about 1/3 of the remaining pesto on them, then repeat step 6.
• Sprinkle approximately 1/3 of the shredded mozzarella on this layer.
• Add four more noodles and spread with pesto and spinach, ricotta, and tofu mixture as above.
• Add last four noodles. Spread with remaining pesto and spinach, ricotta, and tofu mixture and top with remaining shredded mozzarella.
• Cover baking dish with aluminum foil and bake for 45 minutes.
• Remove foil and bake an additional 10 - 15 minutes uncovered, until cheese is nicely melted and very slightly browned around the edges.
• Let stand 5 - 10 minutes before serving.

ARTICHOKE HEART, SPINACH & MUSHROOM LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Add mushrooms. Stir in broth and basil; bring to a boil. Stir in artichoke hearts and spinach; Add seasoning. Stir in pasta sauce. Reduce heat, cover and simmer 5 minutes. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup Parmesan, Romano & Asiago cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and cheese. Sprinkle crumbled feta on top. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

SPINACH, ARTICHOKE AND MUSHROOM LASAGNA

Steps:

• 1. Ingredients 1 tablespoon olive oil 1 small onion, chopped 1 cup sliced fresh mushrooms 1 T chopped garlic 1 T butter 1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1/4 teaspoon pepper, ½ t salt 1 jar (16 ounces) Lite Alfredo sauce 9 lasagna noodles 1 small carton of cottage cheese 2 eggs 1 cup parmesan cheese 1/8 teaspoon garlic powder 2 cups shredded part-skim mozzarella cheese Directions In a large saucepan, heat oil over medium-high heat. Add onion and cook til tender. Add the garlic. Add 1T of butter and add the mushrooms, cooking until tender. Stir in Alfredo sauce; remove from heat. While this is cooking boil and cook the lasagna noodles according to package directions. In a separate bowl combine the spinach, artichokes, parmesan, salt and pepper, garlic powder, cottage cheese and eggs. Mix well with an electric hand mixer. Spread half of the sauce into a greased 13x9-in. baking dish. Layer with three noodles and then half of the spinach mixture. Top with 1/3 of the mozzarella. Repeat with a second layer of the same. Top with the final 3 noodles, add the rest of the mushroom sauce and top with remaining mozzarella cheese. Heat oven to 350 degrees. Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer until cheese is melted and it's hot and bubbly. Let stand 10 minutes before serving.

SPINACH-ARTICHOKE LASAGNA ROLL-UPS

Steps:

• Combine first 5 ingredients in large bowl. Add 1 cup shredded cheese and 2 Tbsp. basil; mix well. Spread artichoke mixture onto noodles; roll up.
• Pour pasta sauce into large skillet. Add roll-ups, seam sides down. Spoon sauce over roll-ups; cover. Bring to boil on medium-high heat; simmer on medium-low heat 20 min. or until heated through. Remove from heat.
• Top with remaining shredded cheese and basil.

SPINACH ARTICHOKE LASAGNA

Steps:

• In a large pot of boiling water, cook the noodles for 10 to 12 minutes, or until just tender.
• Drain and rinse with cold water.
• Set aside.
• Meanwhile, in a large nonstick frying pan over medium heat, warm the oil.
• Add the onions and garlic; cook, stirring frequently, for 2 to 3 minutes, or until tender.
• Stir in the wine and basil; bring to a boil.
• Add the artichokes, fresh or frozen spinach and peppers; cover and cook for 5 minutes.
• Remove the lid and cook until all the liquid has evaporated.
• Set aside.
• In a 1-quart saucepan over medium heat, melt the butter.
• Whisk in the flour; cook for 1 minute.
• Slowly whisk in the cream and milk, Parmesan, and nutmeg; cook, stirring constantly, for 5 to 7 minutes, or until the sauce boils and thickens.The cream sauce can be made in the microwave as well.
• Mix together mozzarella, ricotta, and egg in separate bowl.
• Preheat the oven to 350°.
• Coat a 9x13 inch glass or ceramic baking dish with nonstick spray.
• To assemble the lasagna, spread 1/3 cup of the sauce in the bottom of the prepared baking dish.
• Top with 4 of the noodles; spread with half of the artichoke mixture.
• Layer 1/3 of cheese mixture.
• Spoon 1/3 cup of the sauce over the artichoke mixture and sprinkle with 1 tablespoon of the bread crumbs.
• Repeating the layering.
• Top with the remaining 4 noodles.
• Spread with the remaining sauce, cheese and sprinkle with the remaining 1-2 tablespoon bread crumbs.
• Cover with foil and bake for 30 minutes.
• Uncover and bake for 10 to 15 minutes, or until bubbly.
• Let stand for 10 minutes before serving.

SPINACH-ARTICHOKE LASAGNA ROLL-UPS RECIPE

Steps:

• 1. Preheat oven to 350˚F/180˚C. 2. Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside. 3. In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside. 4. In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, ½ cup of mozzarella, and ½ cup of parmesan, garlic, salt, and pepper. 5. Spoon some of the mixture onto the lasagna noodle and roll tightly. 6. Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish. 7. Top with the rest of the mozzarella and parmesan. 8. Bake for 35-40 minutes or until the cheese is brown and crispy. 9. Top with parsley and enjoy!

SPINACH-ARTICHOKE RAVIOLI-LASAGNA

Steps:

• Bring a large pot of water to a boil for pasta. Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F. Defrost the spinach in the microwave for 10 minutes on high. While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste. Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl. Cook pasta to al dente, 5 to 6 minutes in salted water. Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board. Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese. Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes

ARTICHOKE SPINACH LASAGNA

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). 2. Mix shredded mozzarella with ½ cup ricotta and one egg (beaten slightly). Set aside. 3. Saute onion and garlic lightly, until onion is tender-crisp. Add in vegetable broth and rosemary; bring to a boil. Stir in artichoke hearts, spinach, and sundried tomatoes, adding a bit more broth if needed; reduce heat, cover and simmer 5 minutes. Add in both red and white pasta sauces. 4. Spread 1/4 of the vegetable/sauce mixture in the bottom of the prepared baking dish; top with 3-4 noodles. Spread 3/4 cup mozzarella cheese mixture over noodles. Repeat layers 2-3 more times, ending with artichoke mixture on top. 5. Finish by adding crumbled feta to top. 6. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.